Seared Scallops

Posted in Seafood Recipes

Seared Scallops

Umami 33 Seared Scallops

  • 2 cups Sushi Rice (make sure it is short grain – either a Japonica or Calrose rice)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 8 Scallops
  • 1 Red Jalapeno – sliced into thin rounds
  • 2 ounces Dungeness Crab meat
  • Panko bread crumbs for garnish
  • 1/3 cup Umami 33


Make sushi rice:

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl. Transfer the rice into a large wooden or glass mixing bowl (don’t use metal, bowl must be nonreactive) and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Let the rice cool to room temperature, then mold into large circles (I recommend a sushi mold for this step, but it can be done with your hands.

Sear the scallops:

In a stainless steel or cast iron skillet, heat the canola oil over medium-high heat until the point where it starts to shimmer and is almost smoking. Make sure the scallops are patted dry, and season them lightly with salt and pepper. Working in batches, sear the scallops for 2 minutes on each side – they should have a nice golden-brown crust.

Remove the scallops from the heat and slice in half lengthwise.

Assemble the Nigiri:

Take one of the rice molds and add a dollop of Umami 33 on top. Put a scallop on top of the rice and top with another dollop of Umami 33. Top with a pinch of the crab meat and a slice of red Jalapeno, and garnish with a pinch of Panko on top.

I often use these scallops as an appetizer for a more formal dinner – they are a great starter for an elegant steak dinner or a seafood feast! Alternatively, they make a great main course and are a great centerpiece as part of a sushi supper.

Makes 16 pieces